Measurement of Thermal Property of Food Model and Intrinsic Thermal Conductivity of Starch.

• OSHITA Sei-ichi

  Faculty of Bioresources, Mie Univ.

• SHIMIZU Hiroshi

  Faculty of Bioresources, Mie Univ.

Bibliographic Information

Other Title

• 食品モデルの熱物性測定及び澱粉の固有熱伝導率
• ショクヒン モデル ノ ネツ ブッセイ ソクテイ オヨビ デンプン ノ コユウ

Abstract

The flash method was used to measure the thermal diffusivity of food model (starch gel) and the thermal conductivity was determined. The representative values of thermal conductivity at 15 [°C] were 0.483 [W/mK]:Xw=0.817, 0.447 [W/mK]:Xw=0.735 and 0.462 [W/mK]:Xw=0.640, where Xw indicates a mass fraction of water.<br>The thermal conductivity at 30 [°C], that is, 0.504 [W/mK]:Xw=0.817, was about 7% smaller than the value, 0.540 [W/mK]:Xw=0.80, reported by Drusas et al.. This difference lies in the extent of irremovable experimental error and the flash method was shown to be applicable to the measurement of thermal property of foods.<br>Furthermore, 4 heat conduction models were examined and it was indicated that the series model can explain well the heat transfer mechanism within the gel. The intrinsic thermal conductivity of starch was estimated to be 0.247 [W/mK] at 15 [°C] by applying the series model to the gel.

Journal

• JOURNAL of the JAPANESE SOCIETY of AGRICULTURAL MACHINERY

  JOURNAL of the JAPANESE SOCIETY of AGRICULTURAL MACHINERY 53 (4), 77-83, 1991

  The Japanese Society of Agricultural Machinery and Food Engineers

Keywords

• thermal property
• flash method
• starch
• gel
• intrinsic thermal conductivity

Details

• CRID: 1390282679290467840
• NII Article ID: 130004365806
• NII Book ID: AN00200470
• DOI: 10.11357/jsam1937.53.4_77
• ISSN: 18846025
• ISSN: 02852543
• NDL BIB ID: 3732842
• Web Site: https://ndlsearch.ndl.go.jp/books/R000000004-I3732842
• Text Lang: ja
• Data Source:
  • JaLC
  • NDL
  • CiNii Articles
• Abstract License Flag: Disallowed